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Roasted fennel with tomatoes, olives & potatoes

RecipesPosted by M Rahman Tue, March 12, 2013 19:25:35

Roasted fennel with tomatoes, olives & potatoes


· 500g new potatoes

· 3 large fennel bulbs

· 2 tbsp olive oil

· 250g cherry tomatoes, halved

· 50g small black olives

  1. Boil potatoes until tender, about 8 mins.
  2. Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
  3. Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

Per Serving:

121 kcalories, protein 3.0g, carbohydrate 17.0g, fat 5.0 g, saturated fat 1.0g, fibre 4.0g, sugar 4.0g, salt 0.54 g

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